Beverly Rubik July 18, 2012 A Pilot Study Raw milk is a colloid, in which fat globules of various sizes are dispersed within a watery phase of dissolved proteins, carbohydrates, vitamins, electrolytes and minerals, along with low levels of probiotic bacteria such as lactobacillus. The purpose of this pilot study is to examine whole milk—raw and processed— to look for any differences in its coll...

aflatoxin m1 (afm1) is a hydroxylated metabolite of the carcinogen aflatoxin b1 (afb1), and may be found in the milk of lactating animals that have ingested feedstuffs contaminated with afb1 between jun 2010 and march 2011, 149 samples of pasteurized (n=90) and uht (n=59) milk were collected from supermarkets in the cities of shiraz, khuzestan and yazed, iran. all samples were analyzed for afm1...

It is universally accepted that breast milk is the optimum exclusive source of nutrition for the first six months of life, and may remain part of the healthy infant diet for the first two years of life and beyond. Despite advances in infant formulas, human breast milk provides a bioactive matrix of benefits that cannot be replicated by any other source of nutrition. When the mother's own milk i...

Microbiological safety plays a very significant part in the quality control of milk and dairy products worldwide. Current methods used in the detection and enumeration of spoilage bacteria in pasteurized milk in the dairy industry, although accurate and sensitive, are time-consuming. FT-IR spectroscopy is a metabolic fingerprinting technique that can potentially be used to deliver results with ...

The effectiveness of pasteurization and the concentration of Mycobacterium avium subsp. paratuberculosis in raw milk have been identified in quantitative risk analysis as the most critical factors influencing the potential presence of viable Mycobacterium paratuberculosis in dairy products. A quantitative assessment of the lethality of pasteurization was undertaken using an industrial pasteuriz...

Milk is very popular drink in India and is used for various purposes like for making tea coffee, making sweets, making dairy products etc. Milk contains up to 87% of water which can be easily adulterated by unscrupulous middlemen and uneducated farm workers. The aim of this study was to diagnose chemical, microbial content of milk during preservation. Major tests considered in the research work...

A reproducible method for comparing the effects of treatment with milk products on the acid solubility of enamel surfaces is described. Using this method it was found that treatment with cows’ milk reduced solubility by more than 20 per cent, regardless of whether it was raw or pasteurized whole or skim milk. Reconstituted whole and reconstituted skim milk gave similar reductions. Similar depre...